Happy New Year! Hope 2017 is treating you all well so far! ūüôā Over here in Australia we’ve been having a very hot summer, but I’ve been able to squeeze in some baking in the cooler moments.¬†This week I’ve made some delicious Funfetti Cupcakes!

Over the holidays¬†I was given a gorgeous pink Kenwood Chef Sense! I’ve been after a stand mixer for a while but as they’re a decent investment I’d been holding off on the purchase. This time around I decided to make the most of my birthday and Christmas being so close together and decided to get¬†this lovely machine!

Kenwood Chef Sense | MeaganMade.com

Of course once I had the mixer¬†I had to find some yummy recipes to go with it, and in this process discovered Cupcake Jemma’s YouTube channel. My goodness, she makes so many delicious looking cupcakes, cakes and cookies – I think¬†there’ll be a lot of her recipes cropping up on my blog! While her recipes include¬†dairy, I’m determined to try and make them dairy free! I spent much of my holidays with my mouth watering over her creations, and this week decided to give her Funfetti Cupcakes recipe a shot.

Funfetti Cupcakes | MeaganMade.com

You may notice 2 cupcakes are¬†missing, well these two had a slight icing mishap. Not to worry though, they were snapped up quickly and¬†they were still amazing! They were sweet and moist, and with sprinkles in the cake mix and hundreds and thousands on top, who couldn’t resist these. I’ve actually made them twice this week and they were a hit both times!

Funfetti Cupcakes | MeaganMade.com

To view the ingredients and recipe, just pay her video a visit! I simply substituted butter for Nuttelex, and whole milk for almond milk the first time I made them, lactose free milk the second. I also discovered that icing mixture was much easier to sieve¬†than icing sugar, so made that substitution too. While the nuttelex version of buttercream doesn’t hold its shape as well as the butter based buttercream, it still tastes delicious and wasn’t an issue for this recipe at all. The heat here did mean that the frosting melted a little, so I just stored them in the fridge as much as possible.

I look forward to bringing you some more of Cupcake Jemma’s¬†recipes in the next few weeks as I continue to play with my new stand mixer! If any one has any suggestions for lactose/dairy free frostings that hold their shape in the heat, please let me know in the comments below!

Happy baking,
Meagan x